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3/4 cup Psalms 55:21
1/3 cup 2 Nephi 26:25
1 1/2 cups Jeremiah 6:20
2 count Isaiah 10:14
2 cups 1 Kings 4:22
1 tsp. Song of Solomon 4:14
1 tsp. D&C 101:39
1/2 tsp. 1 Corinthians 4:6
3 cups D&C 89:17 (oats)
1 cup 1 Samuel 30:12 (we substituted choc. chips)
Have your family look up the scriptures to discover the ingredients. Beat together first three. Then add the rest. Drop by spoonfuls onto greased cookie sheet. Read History of J.S. 1:37 (don't burn) and D&C 133:11 (hour). Bake for 15 minutes at 350 degrees.
Monday, May 17, 2010
Sunday, May 16, 2010
Papa's Whole-Wheat Pancakes
*from Essential Mormon Celebrations cookbook, pg. 58
1 cup milk
1 cup whole-wheat flour
1/4 cup sugar
2 eggs
1/4 cup butter, melted
1 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
Combine milk and flour and beat in a blender on high speed for 2 minutes. Add remaining ingredients and beat on high for 2 more minutes. (I used a whisk and it worked fine) Pour 1/4 cup portions of batter on hot griddle and cook until lightly browned on both sides. Makes 12 pancakes.
I have always been a bit skeptical of whole-weat pancakes. It just seems like they would be dense and dry. But these are so light and fluffy and delicious! Our girls LOVE these.
1 cup milk
1 cup whole-wheat flour
1/4 cup sugar
2 eggs
1/4 cup butter, melted
1 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
Combine milk and flour and beat in a blender on high speed for 2 minutes. Add remaining ingredients and beat on high for 2 more minutes. (I used a whisk and it worked fine) Pour 1/4 cup portions of batter on hot griddle and cook until lightly browned on both sides. Makes 12 pancakes.
I have always been a bit skeptical of whole-weat pancakes. It just seems like they would be dense and dry. But these are so light and fluffy and delicious! Our girls LOVE these.
Thursday, May 6, 2010
Easy breakfast
Peter and I are sworn cold cereal eaters, but once in a while we'll break out and have more hearty breakfast. This isn't so much a recipe, but a fun way to spice up breakfast. It takes 5 minutes and it's so yummy.
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Use a cup or something round to cut out a hole in bread. Butter both sides and place on a skillet. Crack an egg open in the center and cook. I like dipping my toast in my over easy eggs, but peter likes his cooked all the way through, so it's up to you! Add some bacon or pancakes or whatever you want and enjoy.
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Friday, April 30, 2010
Mexican Lasagna
Rachael Ray, to my surprise, has done it again. Courtesy of foodnetwork.com (and her) here's our new favorite meal.
3 T. Olive Oil (or butter or canola oil)
2 lbs. ground meat of your choice (she used chicken, we use beef cuz it's what's for dinner)
2 T. chili powder
2 t. ground cumin
1/2 red onion, chopped
1 can black beans, drained
1 c. taco sauce (or salsa or whatever mexican stuff you've got on hand)
1 c. corn (or a whole can)
salt to your liking
couple of tortillas halved
2 1/2 c. shredded cheese (or more and it doesn't matter what kind, we did cheddar and pepper jack)
2 scallions, finely chopped (optional)
Preheat oven to 425 degrees F (in case you weren't sure if we do C or F in Idaho, we do F)
In large hot skillet (medium heat), add 2 T. of oil and add meat, chili powder, cumin and red onion. Brown meat. Add taco sauce, black beans, and corn. Heat mixture through and season with salt.
Coat lasagna type dish with remaining oil (or you can just do spray). Start with meat mixture, then tortillas (how ever you want to arrange them) and cheese. Repeat til you're satisfied or until your meat mixture is gone or the pan is flowing over!! Bake 12-15 minutes until cheese is brown and bubbly. Top with scallions.
Side note: We only did 1 lb of meat and halved the seasoning it calls for and it was a better portion for a smaller family, plus my favorite parts are the beans and the corn. We still used the same amount of those. AND we coated the underside of the tortillas with refried beans - but that's just us.
SO DELICIOUS!!!
3 T. Olive Oil (or butter or canola oil)
2 lbs. ground meat of your choice (she used chicken, we use beef cuz it's what's for dinner)
2 T. chili powder
2 t. ground cumin
1/2 red onion, chopped
1 can black beans, drained
1 c. taco sauce (or salsa or whatever mexican stuff you've got on hand)
1 c. corn (or a whole can)
salt to your liking
couple of tortillas halved
2 1/2 c. shredded cheese (or more and it doesn't matter what kind, we did cheddar and pepper jack)
2 scallions, finely chopped (optional)
Preheat oven to 425 degrees F (in case you weren't sure if we do C or F in Idaho, we do F)
In large hot skillet (medium heat), add 2 T. of oil and add meat, chili powder, cumin and red onion. Brown meat. Add taco sauce, black beans, and corn. Heat mixture through and season with salt.
Coat lasagna type dish with remaining oil (or you can just do spray). Start with meat mixture, then tortillas (how ever you want to arrange them) and cheese. Repeat til you're satisfied or until your meat mixture is gone or the pan is flowing over!! Bake 12-15 minutes until cheese is brown and bubbly. Top with scallions.
Side note: We only did 1 lb of meat and halved the seasoning it calls for and it was a better portion for a smaller family, plus my favorite parts are the beans and the corn. We still used the same amount of those. AND we coated the underside of the tortillas with refried beans - but that's just us.
SO DELICIOUS!!!
Wednesday, April 7, 2010
The Best Broccoli Ever!
Photos and recipe obtained from The Amateur Gourmet, who apparently got the recipe from The Barefoot Contessa.
Preheat 425
4 to 5 pounds of broccoli (two large bunches), cut into florets (but relatively big ones.)
Wash and dry them THOROUGHLY. That is, if you wash them. If you're nervous that the oven won't bake any bacteria way, wash and dry it obsessively. (the difference is soggy broccoli or crispy broccoli in the end).
Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (The Barefoot Contessa says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but The Amateur Gourmet and I (Becky) just eyeball it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.
Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned."
When it's done, take it out of the oven--and here's where it gets really good--zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, (I just sprinkle lemon juice over all of it - Becky) add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out - mee too - Becky), and 1/3 cup of freshly grated Parmesan cheese (Becky has used pre-grated and ground but grated is the best). She also has you add 2 Tbs julienned fresh basil, but I left that out too (mee too - Becky).
This broccoli is SO delicious!
Preheat 425
4 to 5 pounds of broccoli (two large bunches), cut into florets (but relatively big ones.)
Wash and dry them THOROUGHLY. That is, if you wash them. If you're nervous that the oven won't bake any bacteria way, wash and dry it obsessively. (the difference is soggy broccoli or crispy broccoli in the end).
Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (The Barefoot Contessa says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but The Amateur Gourmet and I (Becky) just eyeball it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.
Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned."
When it's done, take it out of the oven--and here's where it gets really good--zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, (I just sprinkle lemon juice over all of it - Becky) add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out - mee too - Becky), and 1/3 cup of freshly grated Parmesan cheese (Becky has used pre-grated and ground but grated is the best). She also has you add 2 Tbs julienned fresh basil, but I left that out too (mee too - Becky).
This broccoli is SO delicious! Wednesday, March 24, 2010
Baked Sweet Potatoes
This recipe totally cracks me up - so this is kind of a joke. What cracks me up the most is that on the difficulty scale it got a 2 out of 5 - 5 being the hardest.
Ready in: > 2 hrs ?
Difficulty: 2 (1=easiest :: hardest=5)
Serves/Makes: 5
Ingredients:
5 medium sweet potatoes or yams
Directions:
Wash potatoes. Drain but do NOT dry. Set in the crockpot. Cover and cook on low for 4 to 6 hours (depending on size of potatoes).
This recipe from CDKitchen for Baked Sweet Potatoes serves/makes 5
Ready in: > 2 hrs ?
Difficulty: 2 (1=easiest :: hardest=5)
Serves/Makes: 5
Ingredients:
5 medium sweet potatoes or yams
Directions:
Wash potatoes. Drain but do NOT dry. Set in the crockpot. Cover and cook on low for 4 to 6 hours (depending on size of potatoes).
This recipe from CDKitchen for Baked Sweet Potatoes serves/makes 5
Thursday, March 18, 2010
Inside-Out Lasagna
I was looking around Shine.yahoo.com and came upon this recipe. I haven't tried it but I know we would like it,
Inside-Out Lasagna
8 ounces whole-wheat rotini or fusilli
1 tablespoon extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, sliced
8 ounces sliced white mushrooms (about 3 1/2 cups)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 14-ounce can diced tomatoes with Italian herbs
8 cups baby spinach
1/2 teaspoon crushed red pepper (optional)
3/4 cup part-skim ricotta cheese
1. Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
3. Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
4. Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.
Makes: 4 servings, about 1 1/2 cups each
Per serving: 364 calories; 9 g fat (3 g sat, 4 g mono); 14 mg cholesterol; 55 g carbohydrate; 0 g added sugars; 16 g protein; 7 g fiber; 588 mg sodium; 786 mg potassium. Nutrition bonus: Vitamin A (90% daily value), Vitamin C (50% dv), Folate (25% dv), Potassium (22% dv), Calcium (21% dv), Iron (20% dv).
Inside-Out Lasagna
8 ounces whole-wheat rotini or fusilli
1 tablespoon extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, sliced
8 ounces sliced white mushrooms (about 3 1/2 cups)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 14-ounce can diced tomatoes with Italian herbs
8 cups baby spinach
1/2 teaspoon crushed red pepper (optional)
3/4 cup part-skim ricotta cheese
1. Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
3. Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
4. Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.
Makes: 4 servings, about 1 1/2 cups each
Per serving: 364 calories; 9 g fat (3 g sat, 4 g mono); 14 mg cholesterol; 55 g carbohydrate; 0 g added sugars; 16 g protein; 7 g fiber; 588 mg sodium; 786 mg potassium. Nutrition bonus: Vitamin A (90% daily value), Vitamin C (50% dv), Folate (25% dv), Potassium (22% dv), Calcium (21% dv), Iron (20% dv).
Tuesday, March 16, 2010
Monday, March 15, 2010
Food Nanny
A website with recipes and plan ideas to help bring a happy family to the table.
http://thefoodnanny.org/
http://thefoodnanny.org/
Tuesday, March 2, 2010
My Favorite Rice ~ Becky
I got this recipe from the Food Network, good ol' Emeril. Below is how I make it, but if you want the way Emeril makes it you'll have to click here, and you'll need a saucepan that is oven safe (which I don't have, and probably never will.)
GREEN ONION RICE PILAF
Ingredients
1/4 cup olive oil
1/2 cup small diced onion
1 teaspoon minced garlic
2 cups long grain white rice (I think any rice will work. We use Uncle Ben's, and it's not long grain)
2 teaspoons salt
1 teaspoon white pepper (we use regular black pepper)
3 cups chicken stock or water (we use chicken stock)
1/4 cup thinly sliced chopped green onion tops
Directions
Place a 2-quart, saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the onions and cook, stirring often, until they are translucent and begin to soften, about 4 to 5 minutes. Add the garlic to the pan and saute for 30 seconds. Add the rice to the pan and saute (being sure to stir the rice and coat it with the oil), until toasted, (I love toasted rice!) about 4 to 5 minutes. Season the rice with the salt and white (black) pepper. Add the chicken stock to the pan and cook, stirring occasionally, until the water comes to a boil. Cover the pan with a lid and let simmer for 20-25 minutes (however, long it takes to normally). Let stand for 5 minutes. Remove the lid, and add the green onions to the pan and toss with a fork to combine.
It is so delicious and easy!
GREEN ONION RICE PILAF
Ingredients
1/4 cup olive oil
1/2 cup small diced onion
1 teaspoon minced garlic
2 cups long grain white rice (I think any rice will work. We use Uncle Ben's, and it's not long grain)
2 teaspoons salt
1 teaspoon white pepper (we use regular black pepper)
3 cups chicken stock or water (we use chicken stock)
1/4 cup thinly sliced chopped green onion tops
Directions
Place a 2-quart, saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the onions and cook, stirring often, until they are translucent and begin to soften, about 4 to 5 minutes. Add the garlic to the pan and saute for 30 seconds. Add the rice to the pan and saute (being sure to stir the rice and coat it with the oil), until toasted, (I love toasted rice!) about 4 to 5 minutes. Season the rice with the salt and white (black) pepper. Add the chicken stock to the pan and cook, stirring occasionally, until the water comes to a boil. Cover the pan with a lid and let simmer for 20-25 minutes (however, long it takes to normally). Let stand for 5 minutes. Remove the lid, and add the green onions to the pan and toss with a fork to combine.
It is so delicious and easy!
Wednesday, February 10, 2010
Chocolate Cake Supreme
I grew up calling this cake Lorna Burchall cake and have learned that it is the same as Texas Sheet Cake - but I've never made that. This is made in a 9x13 pan. Read through the entire recipe before starting into it - there are some ingredients that show up at the end that aren't in list form.
In pan on stove, bring to boil:
1 cup water
2 cubes butter
6 tbsp cocoa
1/2 tsp salt
In mixing bowl, pour:
2 cups sugar
2 cups flour
2 tsp baking powder
1 tsp soda
1/2 cup buttermilk
2 eggs
1 tsp vanilla
Mix all of the above together thoroughly. Pour into greased and floured cake pan (9x10 inches) Bake 20 to 25 minutes at 400.
Icing - while cake is baking, melt together:
1 cube butter
6 tbsp milk
6 tbsp cocoa
Five minutes before cake is done, add 1 cup chopped nuts, 1 package powdered sugar and 1 teaspoon vanilla. Mix and pour over hot cake. Serve hot or cold. Serves 12-15
tips/hints: I very rarely have buttermilk. I make this with soured milk using vinegar - 1 1/2 tsp vinegar to 1/2 cup of milk.
In pan on stove, bring to boil:
1 cup water
2 cubes butter
6 tbsp cocoa
1/2 tsp salt
In mixing bowl, pour:
2 cups sugar
2 cups flour
2 tsp baking powder
1 tsp soda
1/2 cup buttermilk
2 eggs
1 tsp vanilla
Mix all of the above together thoroughly. Pour into greased and floured cake pan (9x10 inches) Bake 20 to 25 minutes at 400.
Icing - while cake is baking, melt together:
1 cube butter
6 tbsp milk
6 tbsp cocoa
Five minutes before cake is done, add 1 cup chopped nuts, 1 package powdered sugar and 1 teaspoon vanilla. Mix and pour over hot cake. Serve hot or cold. Serves 12-15
tips/hints: I very rarely have buttermilk. I make this with soured milk using vinegar - 1 1/2 tsp vinegar to 1/2 cup of milk.
Tuesday, February 9, 2010
Double Chocolate Carmel Brownies
Double Chocolate Carmel Brownies
1 pkg. German Chocolate Cake Mix - do not mix cake
2/3 cup sweetened condensed milk, divided
3/4 cup butter or margarine, softened
8 0z. pkg. chocolate chips
14 oz. pkg. caramels
Mix powder from cake mix (don’t make the cake!), 1/3 cup sweetened condensed milk, and softened butter in bowl. Take about half that mixture and spread it in a 9x11 pan. Bake for 6 minutes at 350°. Remove from oven, pour chocolate chips evenly over top. Set aside.
Unwrap caramels and mix remaining sweetened condensed milk in bowl. Melt in microwave until smooth (2-3 minutes) stirring occasionally. Pour this mixture over the chocolate chips. Piece and spread remaining cake mixture over caramel and bake 14-18 minutes @ 350°.
Cool and cut into small squares. SO GOOD!!!
1 pkg. German Chocolate Cake Mix - do not mix cake
2/3 cup sweetened condensed milk, divided
3/4 cup butter or margarine, softened
8 0z. pkg. chocolate chips
14 oz. pkg. caramels
Mix powder from cake mix (don’t make the cake!), 1/3 cup sweetened condensed milk, and softened butter in bowl. Take about half that mixture and spread it in a 9x11 pan. Bake for 6 minutes at 350°. Remove from oven, pour chocolate chips evenly over top. Set aside.
Unwrap caramels and mix remaining sweetened condensed milk in bowl. Melt in microwave until smooth (2-3 minutes) stirring occasionally. Pour this mixture over the chocolate chips. Piece and spread remaining cake mixture over caramel and bake 14-18 minutes @ 350°.
Cool and cut into small squares. SO GOOD!!!
Monday, February 8, 2010
Tuesday, February 2, 2010
Easy Tomato Basil Soup!
I kind of made this recipe up, so forgive me if it's a little less than accurate on the measurements!
2 large cans of whole, stewed tomatoes
2 cans of diced tomatoes
5-10 basil leaves (FRESH!) - you can add more if you want!
2 tsp sugar
salt/pepper to taste
1/2 stick of unsalted butter
1/2 cup heavy cream
Pour the two cans of whole tomatoes in a pot and simmer for about 8-10 minutes. Once they are cooked through, put them in the blender with your basil leaves and puree. Pour back into the pot and add two cans of drained diced tomatoes. (if you don't like chunky soup, omit the diced tomatoes) Add sugar, salt and pepper to taste (I just keep adding bit by bit until I think it tastes good!) Once it's to your taste, melt a half stick of unsalted butter into the mixture and pour the cream in and heat through.
For real, this is the best soup I have ever tasted. It's so delicious and so easy. I can make a huge pot of it in less than 15 minutes and it's a crowd pleaser! And it stores beautifully in the fridge. So got and make it - and sorry about the ambiguous measurements! I'm not a measurer at all. Just a taste and spice kind of girl.
Meatball and Vegetable Stew - EASY
I haven't tried this recipe but saw it on the yahoo page from a list of 7 easy dinners or something like that. The recipe is from Better Homes and Gardens and it looked so yummy and so easy. My family does not enjoy soup. I LOVE soup. I will try it out at least once for my sake.
ingredients
* 1 16- to 18-ounce package frozen cooked meatballs
* 1/2 of a 16-ounce package (about 2 cups) loose-pack frozen broccoli, corn, and red sweet peppers, or other mixed vegetables
* 1 14-1/2-ounce can diced tomatoes with onion and garlic, or stewed tomatoes, undrained
* 1 12-ounce jar mushroom gravy
* 1/3 cup water
* 1-1/2 teaspoons dried basil, crushed
directions
1. In a 3-1/2- or 4-quart slow cooker place meatballs and mixed vegetables. In a bowl stir together undrained tomatoes, gravy, water, and basil; pour over meatballs and vegetables in cooker.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Makes 4 servings.
3. For a 5- or 6-quart slow cooker: Double all ingredients. Makes 8 servings.
ingredients
* 1 16- to 18-ounce package frozen cooked meatballs
* 1/2 of a 16-ounce package (about 2 cups) loose-pack frozen broccoli, corn, and red sweet peppers, or other mixed vegetables
* 1 14-1/2-ounce can diced tomatoes with onion and garlic, or stewed tomatoes, undrained
* 1 12-ounce jar mushroom gravy
* 1/3 cup water
* 1-1/2 teaspoons dried basil, crushed
directions
1. In a 3-1/2- or 4-quart slow cooker place meatballs and mixed vegetables. In a bowl stir together undrained tomatoes, gravy, water, and basil; pour over meatballs and vegetables in cooker.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Makes 4 servings.
3. For a 5- or 6-quart slow cooker: Double all ingredients. Makes 8 servings.
Saturday, January 30, 2010
Thai Chicken Pizza
I am making this as we speak.
Yes, it is 11:45 PM.
That's how much I love and crave it.
You should at least double this recipe everytime you make it.
Trust me.
pizza dough - store bought or homemade
2 boneless skinless chicken breasts, cubed
1 Tb. canola oil
1 Tb. soy sauce
3 green onions, chopped
shredded carrots
bean sprouts
2 c. mozzarella cheese
1/2 c. chopped cilantro
Peanut Sauce
1/4 c. sugar
1/4 c. creamy PB
3 Tb. soy sauce
3 Tb. water
2 Tb. canola oil
2 tsp. minced garlic
Bake pizza crust as directed.
In saucepan, combine all the ingredients for peanut sauce. Cook over medium-low heat, stirring constantly, 10-15 min. or until thickened. Set aside to cool.
Stir fry chicken in oil + soy sauce until completely cooked.
Spread peanut sauce over baked pizza crust. Top with toppings (except cilantro). Bake at 350 degrees or until cheese is melted. Remove from oven and top with cilantro.
You can thank me later. :)
Yes, it is 11:45 PM.
That's how much I love and crave it.
You should at least double this recipe everytime you make it.
Trust me.
pizza dough - store bought or homemade
2 boneless skinless chicken breasts, cubed
1 Tb. canola oil
1 Tb. soy sauce
3 green onions, chopped
shredded carrots
bean sprouts
2 c. mozzarella cheese
1/2 c. chopped cilantro
Peanut Sauce
1/4 c. sugar
1/4 c. creamy PB
3 Tb. soy sauce
3 Tb. water
2 Tb. canola oil
2 tsp. minced garlic
Bake pizza crust as directed.
In saucepan, combine all the ingredients for peanut sauce. Cook over medium-low heat, stirring constantly, 10-15 min. or until thickened. Set aside to cool.
Stir fry chicken in oil + soy sauce until completely cooked.
Spread peanut sauce over baked pizza crust. Top with toppings (except cilantro). Bake at 350 degrees or until cheese is melted. Remove from oven and top with cilantro.
You can thank me later. :)
Wednesday, January 27, 2010
Spaghetti Carbonara - EASY
This is sort of a family recipe in that several of us in the Busath family use it - but I think we got it from Grandma Laugenour.
This can easily be "fatted" down by using lower fat ingredients. Parmesan cheese is pretty low cal as it is. Or cut down on eggs and or butter. It has bacon, but it is just bacon bits - also could be toned down with a different "leaner" type salty meat or just don't put as much in but crumble it up more.
When we first got the recipe I think we learned that Mrs. Laugenour "baked" the bacon on brown paper bags. She cut the bacon in to pieces before baking it. I often cut the bacon up as well before I fry it - it just seems easier to handle that way.
Spaghetti Carbonara
serves 5-6
1 lb spaghetti cooked
1 lb bacon cooked and crumbled
2 eggs - stirred up
1/2 cup butter melted
1/4 cup parmesan cheese
1/8 tsp garlic powder
1 tbsp parsley
salt and pepper to taste
Cook spaghetti. In the meantime, cook bacon -
About 5 minutes before spaghetti is done mix the other ingredients together minus eggs and bacon. Drain the spaghetti and place in serving bowl then pour the mixture over the hot spaghetti - add the eggs, they will cook in the hot spaghetti. Add the bacon bits. Salt and pepper to taste.
This can easily be "fatted" down by using lower fat ingredients. Parmesan cheese is pretty low cal as it is. Or cut down on eggs and or butter. It has bacon, but it is just bacon bits - also could be toned down with a different "leaner" type salty meat or just don't put as much in but crumble it up more.
When we first got the recipe I think we learned that Mrs. Laugenour "baked" the bacon on brown paper bags. She cut the bacon in to pieces before baking it. I often cut the bacon up as well before I fry it - it just seems easier to handle that way.
Spaghetti Carbonara
serves 5-6
1 lb spaghetti cooked
1 lb bacon cooked and crumbled
2 eggs - stirred up
1/2 cup butter melted
1/4 cup parmesan cheese
1/8 tsp garlic powder
1 tbsp parsley
salt and pepper to taste
Cook spaghetti. In the meantime, cook bacon -
About 5 minutes before spaghetti is done mix the other ingredients together minus eggs and bacon. Drain the spaghetti and place in serving bowl then pour the mixture over the hot spaghetti - add the eggs, they will cook in the hot spaghetti. Add the bacon bits. Salt and pepper to taste.
Tuesday, January 26, 2010
Easy Chicken Kiev
I got this recipe from my sister-in-law, Carrie, who got it from her mother-in-law's ward cookbook. We love it. It's like eating something from a restaurant.
1/2 C. dry bread crumbs
1 tsp. basil
1/2 tsp. oregano
2 T. Parmesan cheese
2/3 C. melted butter
1/4 C. green onions, chopped
1 C. fresh mushrooms, sliced
1/4 C. apple juice, room temp.
1/4 C. fresh parsley, snipped
6 boneless, skinless chicken breast halves
Combine bread crumbs, Parmesan cheese, basil and oregano. Dip chicken in melted butter and then bread crumb mixture. Place in ungreased dish. Bake at 375 for 50 minutes. Add remaining ingredients to the rest of the butter and pour over chicken. Bake 5-10 more minutes. Serve immediately.
I have one tip. I like the apple juice to be room temp because when it's cold it hardens the butter when you add them all together at the end.
Enjoy!
1/2 C. dry bread crumbs
1 tsp. basil
1/2 tsp. oregano
2 T. Parmesan cheese
2/3 C. melted butter
1/4 C. green onions, chopped
1 C. fresh mushrooms, sliced
1/4 C. apple juice, room temp.
1/4 C. fresh parsley, snipped
6 boneless, skinless chicken breast halves
Combine bread crumbs, Parmesan cheese, basil and oregano. Dip chicken in melted butter and then bread crumb mixture. Place in ungreased dish. Bake at 375 for 50 minutes. Add remaining ingredients to the rest of the butter and pour over chicken. Bake 5-10 more minutes. Serve immediately.
I have one tip. I like the apple juice to be room temp because when it's cold it hardens the butter when you add them all together at the end.
Enjoy!
Saturday, January 23, 2010
Fried Noodles (Like Panda's but better!)
So I've had a few people ask about my fried noodles, so I figured I'd post it here too.
Super easy. This is just for 1; I recommend doing 1 package of noodles or so per person.
1 package Top Roman Noodles
Cabbage
Bean Sprouts
Garlic
Soy Sauce
Veg Oil
Sesame Oil
(Add in any other veggies you like, and you can add chicken too!)
Cook the noodles per their package instructions. Drain and RINSE with COLD water. This makes it so they don't stick! Heat a bit of oil (just enough to coat the bottom of the pan) and add in garlic. Saute and then add cabbage and any other veggies you want. (If you are doing chicken, cook it ahead of time, but once its cooked, add it back in again now). Then throw in the noodles! Stir around for a bit, add some soy sauce and a bit of sesame seed oil and you are done!
Super easy. This is just for 1; I recommend doing 1 package of noodles or so per person.
1 package Top Roman Noodles
Cabbage
Bean Sprouts
Garlic
Soy Sauce
Veg Oil
Sesame Oil
(Add in any other veggies you like, and you can add chicken too!)
Cook the noodles per their package instructions. Drain and RINSE with COLD water. This makes it so they don't stick! Heat a bit of oil (just enough to coat the bottom of the pan) and add in garlic. Saute and then add cabbage and any other veggies you want. (If you are doing chicken, cook it ahead of time, but once its cooked, add it back in again now). Then throw in the noodles! Stir around for a bit, add some soy sauce and a bit of sesame seed oil and you are done!
Thursday, January 21, 2010
Chicken with Vegetables in Orange Juice Slurry
This is very very yummy - but it is labor intensive (at least beyond my comfort level) But if you like your veges sauteed in yummy drippings this maybe a recipe for you.
Chicken with Vegetables
Serves 4-6
1 3 1/2 lb broiler-fryer, cut up
salt
salad oil
1/2 16 ounce bag carrots
1 medium-size onion
1 medium-size zucchini (about 10 ounces)
1 medium-size yellow straightneck squash (about 10 ounces)
1 10-ounce package medium-size mushrooms
1/4 cup orange juice
1 tablespoon all-purpose flour
1 14 1/2 to 16 ounces can Italian-style stewed tomatoes
2 tablespoons chopped fresh basil
About 1 hour before serving:
Remove skin from chicken pieces except wings. Sprinkle chicken with 1 teaspoon salt. In 12 inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook chicken until golden on all sides. Remove chicken to plate.
Meanwhile, cut carrots into 2 1/2 inch long pencil thin strips; cut onion into 1/4 inch thick slices. Cut zucchini and yellow squash into 1 1/2 inch chunks; cut each mushroom in half if large.
When chicken is browned, in drippings in skillet and 2 tablespoons additional salad oil, cook carrots, onion, and 1/4 teaspoon salt until vegetables are browned and tender crisp. With slotted spoon, remove carrot mixture to bowl. In oil remaining in skillet, cook zucchini, yellow squash, mushrooms and 1/2 teaspoon salt until vegetables are lightly browned and tender crisp; remove to bowl with carrots and onion.
In 1-cup measuring cup, stir together orange juice, flour, and 3/4 cup water. Into same skillet, stir orange juice mixture and stewed tomatoes; over high heat, heat to boiling. Return chicken to skillet; heat to boiling. Reduce heat to low; cover and simmer 25 minutes. Stir in vegetables; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5-10 minutes longer until vegetables are tender and juices run clear when chicken is pierced with knife. Stir in chopped basil.
hints/tips - when I've made this I've used an electric fry pan and usually don't use a whole chicken but already cut up thighs, breasts etc
Chicken with Vegetables
Serves 4-6
1 3 1/2 lb broiler-fryer, cut up
salt
salad oil
1/2 16 ounce bag carrots
1 medium-size onion
1 medium-size zucchini (about 10 ounces)
1 medium-size yellow straightneck squash (about 10 ounces)
1 10-ounce package medium-size mushrooms
1/4 cup orange juice
1 tablespoon all-purpose flour
1 14 1/2 to 16 ounces can Italian-style stewed tomatoes
2 tablespoons chopped fresh basil
About 1 hour before serving:
Remove skin from chicken pieces except wings. Sprinkle chicken with 1 teaspoon salt. In 12 inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook chicken until golden on all sides. Remove chicken to plate.
Meanwhile, cut carrots into 2 1/2 inch long pencil thin strips; cut onion into 1/4 inch thick slices. Cut zucchini and yellow squash into 1 1/2 inch chunks; cut each mushroom in half if large.
When chicken is browned, in drippings in skillet and 2 tablespoons additional salad oil, cook carrots, onion, and 1/4 teaspoon salt until vegetables are browned and tender crisp. With slotted spoon, remove carrot mixture to bowl. In oil remaining in skillet, cook zucchini, yellow squash, mushrooms and 1/2 teaspoon salt until vegetables are lightly browned and tender crisp; remove to bowl with carrots and onion.
In 1-cup measuring cup, stir together orange juice, flour, and 3/4 cup water. Into same skillet, stir orange juice mixture and stewed tomatoes; over high heat, heat to boiling. Return chicken to skillet; heat to boiling. Reduce heat to low; cover and simmer 25 minutes. Stir in vegetables; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5-10 minutes longer until vegetables are tender and juices run clear when chicken is pierced with knife. Stir in chopped basil.
hints/tips - when I've made this I've used an electric fry pan and usually don't use a whole chicken but already cut up thighs, breasts etc
Chicken with Basil Cream Sauce - EASY
This really should be called Chicken in Alfredo sauce because that's what it is.
I'd forgotten about this recipe and I'm glad I found it. I think almost everyone likes this one.
Chicken with Basil Cream Sauce
makes 4 (1 1/2 cup) servings
1 tablespoon oil
1 lb fresh chicken tenders
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16 oz) pkg refrigerated fresh broccoli and carrots
1/4 cup water
1/2 cup walnut pieces
1 (10 oz) container refrigerated Alfredo sauce
2 tablespoons chopped fresh basil
Heat oil in 12 inch skillet over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook 4-5 minutes or until browned, stirring occasionally.
Add vegetables and water; cook 5 - 7 minutes or until chicken is no longer pink in center and vegetables are tender, stirring frequently.
Stir in all remaining ingredients. Cook 2-3 minutes or until thoroughly heated, stirring occasionally.
hints/tips - I'm sure you can see all the many substitutions you can use. I make it with bottled Alfredo sauce. I've never had it with the nuts - my fam are not fans - but I'd love it with nuts in it.
I'd forgotten about this recipe and I'm glad I found it. I think almost everyone likes this one.
Chicken with Basil Cream Sauce
makes 4 (1 1/2 cup) servings
1 tablespoon oil
1 lb fresh chicken tenders
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16 oz) pkg refrigerated fresh broccoli and carrots
1/4 cup water
1/2 cup walnut pieces
1 (10 oz) container refrigerated Alfredo sauce
2 tablespoons chopped fresh basil
Heat oil in 12 inch skillet over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook 4-5 minutes or until browned, stirring occasionally.
Add vegetables and water; cook 5 - 7 minutes or until chicken is no longer pink in center and vegetables are tender, stirring frequently.
Stir in all remaining ingredients. Cook 2-3 minutes or until thoroughly heated, stirring occasionally.
hints/tips - I'm sure you can see all the many substitutions you can use. I make it with bottled Alfredo sauce. I've never had it with the nuts - my fam are not fans - but I'd love it with nuts in it.
Fettuccine with Chicken and Herbed Vegetables
This is one of the "one hit wonders." I loved it but my family did not - plus there was a lot of chopping up etc but otherwise it does come together quickly.
It's from a check-out counter magazine rack cookbook - 30-Minute Meals with Chicken and Ground Beef
Fettuccine with Chicken and Herbed Vegetable - 6 servings
12 oz uncooked fettuccine
1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 lb bonelesss skinless chicken breast halves, cut into 1 inch pieces
1 small green bell pepper, cut into bite sized strips
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3 small zucchini, halved lengthwise, sliced
3 large tomatoes, seeded, chopped
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 oz (1/2 cup) shredded fresh parmesan cheese
Cook fettuccine to desired doneness. Drain: cover to keep warm
Meanwhile, heat oil in 12 inch nonstick skillet over medium-high heat until hot. Add onion; cook 2-3 minutes or until tender, stirring occasionally.
Add chicken, bell pepper, garlic, salt and pepper; mix well. Cook 5-6 minutes or until chicken is browned and no longer pink in center, stirring occasionally. Add zucchini, tomatoes, basil and oregano; cook 5-6 minutes or until zucchini is tender, stirring occasionally.
Place cooked fettuccine on serving platter; spoon chicken and vegetable mixture over top. Sprinkle with cheese.
My hints/tips - (how can I have hints/tips if I've only made this once? - well I do) You can use left over chicken. Vege prep can be done hours earlier. Sub out veges you don't like as much for veges you like better.
It's from a check-out counter magazine rack cookbook - 30-Minute Meals with Chicken and Ground Beef
Fettuccine with Chicken and Herbed Vegetable - 6 servings
12 oz uncooked fettuccine
1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 lb bonelesss skinless chicken breast halves, cut into 1 inch pieces
1 small green bell pepper, cut into bite sized strips
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3 small zucchini, halved lengthwise, sliced
3 large tomatoes, seeded, chopped
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 oz (1/2 cup) shredded fresh parmesan cheese
Cook fettuccine to desired doneness. Drain: cover to keep warm
Meanwhile, heat oil in 12 inch nonstick skillet over medium-high heat until hot. Add onion; cook 2-3 minutes or until tender, stirring occasionally.
Add chicken, bell pepper, garlic, salt and pepper; mix well. Cook 5-6 minutes or until chicken is browned and no longer pink in center, stirring occasionally. Add zucchini, tomatoes, basil and oregano; cook 5-6 minutes or until zucchini is tender, stirring occasionally.
Place cooked fettuccine on serving platter; spoon chicken and vegetable mixture over top. Sprinkle with cheese.
My hints/tips - (how can I have hints/tips if I've only made this once? - well I do) You can use left over chicken. Vege prep can be done hours earlier. Sub out veges you don't like as much for veges you like better.
Wednesday, January 20, 2010
Swedish Meatballs
So I often don't follow a recipe, and I'm also only cooking for one =]
1 lb ground beef (this makes 15 meatballs, 5 per person)
1 egg
Parmesan Cheese
Stuffing/Bread Crumbs
Garlic Salt/Pepper
Rice
Can of Cream of Mushroom soup
Milk
Oven at 375
Mix the beef with the egg. Add in probably...1/4 cup Parmesan cheese, and some stuffing or bread crumbs. Mix together!
Grease pan and roll meatballs and place in the pan. Bake for about 20 mins or until fully cooked. After they are cooked, or right before they are done, I like to turn the oven up to 425 and brown them for about 2-3 mins.
While the meatballs are cooking, start cooking the rice. I use a rice cooker, and make 2 "rice cooker cups" of rice, and that is enough for me for 3 meals. For the sauce, use 1 can of cream of mushroom soup and about 1/2-3/4 can of milk. Put the meatballs in and simmer the sauce.
And there you have it!! Swedish meatballs! My favorite meal ever! So much that I eat it for 3 meals in a row =]
Turkey Chili
Turkey Chili - Lili style!
2 lbs ground turkey
2 small onions (or one large), chopped
2 red peppers, chopped
3 cloves of garlic, minced
2 16 oz cans of kidney beans, undrained (dump the whole can in!)
2 cans of garbanzo beans
1 cans of white beans
1 tsp of basil
1 can (14.5 oz) of tomato sauce
1 28 oz can of crushed tomatoes
1-3 tbsp of chili powder (based on how spicy you like it!)
1-2 tsp of cumin (to taste)
Salt to taste
Additional garlic powder, if more flavor is needed (or just use garlic salt!)
2 lbs ground turkey
2 small onions (or one large), chopped
2 red peppers, chopped
3 cloves of garlic, minced
2 16 oz cans of kidney beans, undrained (dump the whole can in!)
2 cans of garbanzo beans
1 cans of white beans
1 tsp of basil
1 can (14.5 oz) of tomato sauce
1 28 oz can of crushed tomatoes
1-3 tbsp of chili powder (based on how spicy you like it!)
1-2 tsp of cumin (to taste)
Salt to taste
Additional garlic powder, if more flavor is needed (or just use garlic salt!)
A little bit (1/4 tsp) sugar
Side note: I like to add diced or stewed tomatoes to the mix as well
to add some bit more texture to the chili. In fact, you can add
whatever beans you like, whatever types of tomatoes you like...just
add stuff that you think are delicious and just make sure that you're
adding enough spices to spice up the juices :-) If it's too "runny"
add more beans that have been drained.
Brown ground turkey in a frying pan. Drain fat and remove from pan.
In a large stock pot, saute garlic, onions and peppers in a tbsp of
olive oil until onions cook through (about 5-7 minutes). Add turkey
into the onion/peppers mix and all the rest of the ingredients and
stir together and season. Bring to a boil and then turn to low heat
and simmer for an hour. Serve with cheese, sour cream and
tortilla chips!
Side note: I like to add diced or stewed tomatoes to the mix as well
to add some bit more texture to the chili. In fact, you can add
whatever beans you like, whatever types of tomatoes you like...just
add stuff that you think are delicious and just make sure that you're
adding enough spices to spice up the juices :-) If it's too "runny"
add more beans that have been drained.
Brown ground turkey in a frying pan. Drain fat and remove from pan.
In a large stock pot, saute garlic, onions and peppers in a tbsp of
olive oil until onions cook through (about 5-7 minutes). Add turkey
into the onion/peppers mix and all the rest of the ingredients and
stir together and season. Bring to a boil and then turn to low heat
and simmer for an hour. Serve with cheese, sour cream and
tortilla chips!
Delicious (& EASY!) Bread!
Peasant Bread recipe
2 cups of warm water
1 tbsp of yeast (or one package)
1 tbsp of sugar
3-4 cups of flour
2 tsp salt
Mix the water, yeast and sugar together in a bowl. Let sit for two minutes. Add flour and salt to the water mixture and mix together all in the same bowl. ( I start with three cups of flour and then add as much as needed after that until it isn't sticky.) Once all mixed together, cover with a towel and let it rise until doubled in size (about an hour.)
Prep a baking sheet by spraying it with nonstick spray and sprinkling it with cornmeal. Divide the dough in half, form into two equal size balls and put side by side on a cookie sheet. Cover and let rise again for about an hour.
Right before baking, melt some butter (I use salted, because I like the saltiness of it!) and brush the tops of the loaves right before putting them in the oven.
Bake at 425 degrees for 10 minutes and then reduce oven temp to 375 degrees and bake for another 15-18 minutes (depending on how big your loaves are!)
SOOO delicious! I like to cut them in wedges, but slices work just as great! And serve with cold, salted butter and jam and honey!!
The Beginning
So here we go family! We have a recipe blog! I love what Julie said, "I want something scrumdiddlyumptious for din dins but I don't know Scrum diddly about what to make". And therefore, we have the Scrum Diddly blog!
Just some FYI:
I've left the comments open for people with Google accounts (no anonymous comments) so that we can comment on each other's recipes.
I've made the blog unsearchable so that if people are searching for recipe blogs, ours doesn't come up = no random comments (hopefully!)
So I don't know if we want to just post recipes whenever, or have some order so that we actually post recipes =]
And please make any changes to the blog you would like! Or let me know and I'll change them.
OOOH And we should use tags. This will help organize the recipes, so if someone is looking for desserts, they can click on the dessert tag and it will bring up all recipes that are desserts. For things like dinner, if it is chicken, tag it as dinner and chicken. Just a thought for making things simple.
Feel free to add to this post (write in a different color and leave your name so we know what you wrote and who you are =]])
I'm excited! Hope you all are too!
Just some FYI:
I've left the comments open for people with Google accounts (no anonymous comments) so that we can comment on each other's recipes.
I've made the blog unsearchable so that if people are searching for recipe blogs, ours doesn't come up = no random comments (hopefully!)
So I don't know if we want to just post recipes whenever, or have some order so that we actually post recipes =]
And please make any changes to the blog you would like! Or let me know and I'll change them.
OOOH And we should use tags. This will help organize the recipes, so if someone is looking for desserts, they can click on the dessert tag and it will bring up all recipes that are desserts. For things like dinner, if it is chicken, tag it as dinner and chicken. Just a thought for making things simple.
Feel free to add to this post (write in a different color and leave your name so we know what you wrote and who you are =]])
I'm excited! Hope you all are too!
And I invited all family members whose email address I had, so please add more if I didn't!
-Andrea
-Andrea
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